Aloo Tamatar Ki Sabzi or Curried Potatoes in Tomato Sauce is very simple, everyday dish regularly cooked in many North Indian kitchens. It is a favorite sabji of my family, very often made with puris and parathas.
Boiled potatoes are cooked in spiced gravy of tomatoes and garnished with lots of cilantro.
- 2 medium potatoes boiled, peeled and chopped roughly
- 1 cup tomato chopped
- 3-4 tbsps cooking oil
- 1 tsp cumin seeds
- 1 pinch of asafetida
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tbsp garam masala powder
- 2 green chili finely chopped
- Salt to taste
- Chopped cilantro leaves to garnish
- Heat the vegetable oil in a small pan and add the cumin seeds to it. When the seeds stop spluttering, add the asafetida, chopped tomatoes, red chili powder, turmeric powder, coriander powder, salt and green chili chopped. Fry until tomatoes become pulpy.
- Add mashed potato, fry for 2-3 minutes. Add 2-3 cups of water and simmer for 8-10 minutes.
- Take out in a dish. Mix garam masala powder.
- Garnish with chopped cilantro and serve hot with roti, puri, paratha or kachori.
Do You Know:
When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown.
Prevent the darkening of a just peeled potato by cooking it immediately or placing it in cold water until ready to use.